chocolate pudding mix

Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.

Best-Ever Chocolate Whoopie Pies

pkg. (2-layer size) devil's food cake mix

pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding

BAKER'S Bittersweet Chocolate, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

JET-PUFFED Marshmallow Creme

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.

Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.

Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Whip up a quick and easy dessert for the heat of the summer with the Chocolate Mint Icebox Cake. JELL-O Chocolate Flavor Instant Pudding, COOL WHIP, wafer cookies and peppermint extract make a chilly treat. Any time you need a simple dessert, break out this Chocolate Mint Icebox Cake.

Chocolate Mint Icebox Cake

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Tbsp. MAXWELL HOUSE Instant Coffee

milk

peppermint extract

pkg. (9 oz. each) chocolate wafer cookies

Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.

Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.

Whip up this Fluffy Pudding Frosting that takes just 15 minutes to prep. Follow the recipe to prepare this delicious frosting for cakes and cupcakes.

Fluffy Pudding Frosting

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

sugar

Beat pudding mix, sugar and milk in large bowl with whisk 2 min.

Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.

Chocolate Pudding Pie Recipe

chocolate cookie crumb crust (6 oz.)

Beat pudding mix and milk with whisk 2 min.

Pour half the pudding into crust. Let stand 5 min.

Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.

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Score one for the home team with our easy pudding-and-cookie dessert. Red licorice makes easy seams on this big-league-worthy ball.

Baseball Dessert

vanilla creme-filled chocolate sandwich cookies, divided

red string licorice (36 inch)

Beat pudding mix and milk with whisk 2 min. Let stand 5 min. or until thickened.

Line 8-inch round pan with plastic wrap. Arrange 14 cookies on bottom of pan, cutting to fit if necessary; cover with 1 cup pudding. Repeat layers. Cover with plastic wrap. Refrigerate 24 hours.

Uncover dessert. Invert onto serving plate; remove plastic wrap. Frost dessert with COOL WHIP. Cut remaining cookies in half; arrange around edge of dessert. Cut licorice into 2 (8-inch) pieces and 20 (1-inch) pieces. Use licorice to decorate top of dessert to resemble a baseball.

Crush up some candy canes to make festive Chocolate-Candy Cane Cupcakes! These adorable candy cane cupcakes are perfect gifts or holiday party desserts.

Chocolate-Candy Cane Cupcakes

pkg. (2-layer size) chocolate cake mix

sour cream

water

eggs

Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.

Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.

Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

Bring chocolate peppermint flavor together for a creamy layered dessert that's guaranteed to have Santa hurrying down the chimney. It's Chocolate-Peppermint Striped Delight and it can be all yours!

Chocolate-Peppermint Striped Delight

vanilla wafers, finely crushed (about 1-1/2 cups)

butter, melted

sugar, divided

tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.

Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

Candy-coated peanut butter pieces and chopped roasted peanuts are added to cookie batter made with chocolate pudding mix in these quick and easy treats.

Chocolate-Peanut Butter Pudding Cookies

flour

baking soda

butter or margarine, softened

brown sugar

peanut butter

dry roasted peanuts. chopped

Mix flour, dry pudding mix and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.

Drop tablespoons of dough, 2 inches apart, onto baking sheets.

Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Crushed cookies, chocolate pudding and melted dipping chocolate give these cookie balls their triple-chocolatey goodness. Bonus how-to video included!

Triple-Chocolate Cookie Balls

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3 cups)

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

BAKER'S White Chocolate

Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately stir in cookie crumbs; mix well.

Shape into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 20 min. or until firm.

Melt white chocolate as directed on package; drizzle over cookie balls. Refrigerate 10 min. or until firm.

Bring together two dessert favorites when you make a batch of Easy Pudding Cookies. Easy Pudding Cookies have &quot;easy&quot; in the name, so you know you'll have a batch of warm, gooey and moist cookies ready in no time!

Easy Pudding Cookies

pkg. JELL-O Chocolate Flavor Instant Pudding

Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.

Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Combine chocolate pudding mix &amp; melted semi-sweet chocolate for delicious Slice and Bake Chocolate Cookies. These Slice and Bake Chocolate Cookies feature double-chocolatey goodness.

Slice and Bake Chocolate Cookies

butter, softened

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled

vanilla

multi-colored nonpareils

Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.

Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.

Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.

Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Make red velvet cookies even tastier with baked-in white chocolate morsels. White Chocolate Red Devil Cookies make the perfect Valentine's treat.

White Chocolate Red Velvet Cookies

red food coloring

pkg. (4 oz. each) BAKER'S White Chocolate, coarsely chopped

Reynolds® Parchment Paper

Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and food coloring; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chopped chocolate.

Drop tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets.

Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Bring back a timeless classic to entertain the kids?and make the grown-ups a bit nostalgic?with our Dirt Cups recipe. Dirt Cups are a perfect, fun option for a year-round treat. Like your Dirt Cups a touch more chill? Add some freezing time and you'll have a slightly cooler version to enjoy.

Dirt Cups

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/4 cups), divided

worm-shaped chewy fruit snacks

Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.

Spoon into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

Refrigerate 1 hour. Top with fruit snacks just before serving.

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Pecan halves, chocolate and butterscotch pudding mixes give these pretty chocolate-drizzled brownies their turtle pedigree.

Turtle Brownies

pecan halves, divided

pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)

BAKER'S Semi-Sweet Chocolate

pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding

thawed COOL WHIP Whipped Topping

Reserve 32 nuts for garnish. Chop remaining nuts. Prepare and bake brownies in 13x9-inch pan as directed on package, stirring chopped nuts into batter before pouring into prepared pan. Cool completely.

Melt semi-sweet chocolate as directed on package; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over brownies. Top with reserved nuts. Drizzle with melted chocolate.

This frozen cappuccino-style dessert looks like it takes hours to make. In fact, it only takes 20 minutes to get it ready for the freezer.

Cappuccino Bars

graham crackers

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

milk, divided

pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding

cinnamon

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

BAKER'S Semi-Sweet Chocolate, grated

Arrange half the grahams in single layer on bottom of &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=056e6f7152c7062db557fee50a0f420d target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch pan&lt;/a&gt;, cutting grahams to fit if necessary.

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk. Add dry pudding mixes, coffee granules, cinnamon and remaining milk; beat 1 to 2 min. or until blended. (Mixture will be thick.) Gently stir in 2 cups COOL WHIP.

Spread half the pudding mixture over grahams in pan; cover with remaining grahams, pudding mixture and COOL WHIP. Sprinkle with grated chocolate. Freeze several hours or until firm.

Class up dessert time with our Chocolate Elegance recipe. This chocolate and almond dessert is made with COOL WHIP, chocolate pudding, chopped almonds and more. Satisfy your chocolate craving with this Chocolate Elegance dessert.

Chocolate Elegance

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

thawed COOL WHIP Whipped Topping, divided

almonds, chopped

Beat cream cheese and sugar with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of plastic wrap-lined 8x4-inch loaf pan.

Melt 3 oz. chocolate. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Don't be fooled by the festive appearance of these fudge bites. Underneath the holiday sprinkles lies seriously chocolatey, supremely creamy perfection.

Holiday Fudge Bites

pkg. (4 oz.) BAKER'S White Chocolate

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

butter

Tbsp. multi-colored sprinkles

Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until well blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.

Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

Combine the best of both worlds with our No-Bake Chocolate-Peanut Butter Dessert! With no baking, this recipe is ready in no time -- watch our video now!

No-Bake Chocolate-Peanut Butter Dessert

peanut butter sandwich cookies, finely crushed (about 2 cups), divided

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

BAKER'S Semi-Sweet Chocolate, melted

JET-PUFFED Miniature Marshmallows

Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.

Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.

Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.

Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.

Refrigerate 3 hours. Top with COOL WHIP just before serving; sprinkle with reserved cookie crumbs.

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Top 18 chocolate pudding mix recipes from across the web

The most viewed chocolate pudding mix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Chocolate Whoopie Pies

Chocolate Mint Icebox Cake

Fluffy Pudding Frosting

Chocolate Pudding Pie Recipe

Baseball Dessert

Chocolate-Candy Cane Cupcakes

Chocolate-Peppermint Striped Deligh...

Chocolate-Peanut Butter Pudding Coo...

Triple-Chocolate Cookie Balls

Easy Pudding Cookies

Slice and Bake Chocolate Cookies

White Chocolate Red Velvet Cookies

Dirt Cups

Turtle Brownies

Cappuccino Bars

Chocolate Elegance

Holiday Fudge Bites

No-Bake Chocolate-Peanut Butter Des...

Top 18 chocolate pudding mix recipes from across the web

The most viewed chocolate pudding mix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Chocolate Whoopie Pies

Chocolate Mint Icebox Cake

Fluffy Pudding Frosting

Chocolate Pudding Pie Recipe

Baseball Dessert

Chocolate-Candy Cane Cupcakes

Chocolate-Peppermint Striped Deligh...

Chocolate-Peanut Butter Pudding Coo...

Triple-Chocolate Cookie Balls

Easy Pudding Cookies

Slice and Bake Chocolate Cookies

White Chocolate Red Velvet Cookies

Dirt Cups

Turtle Brownies

Cappuccino Bars

Chocolate Elegance

Holiday Fudge Bites

No-Bake Chocolate-Peanut Butter Des...

The most viewed chocolate pudding mix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine